Healthy Baked Eggplant Parmesan

This is an example of a meal that Solin would create to include in your personalized meal plan.

Healthy Baked Eggplant Parmesan

YOUR SOLIN GENERATED RECIPE

Healthy Baked Eggplant Parmesan

Enjoy a lighter twist on a classic favorite with tender baked eggplant slices layered with flavorful marinara sauce, melted reduced-fat mozzarella, a sprinkle of Parmesan, and a crispy whole wheat breadcrumb topping. This version is both satisfying and nutritious, making it a perfect meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

402kcal
Protein
32.1g
Fat
13.6g
Carbs
46.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

1/2 cup Marinara Sauce (125g)

3/4 cup Reduced-Fat Mozzarella Cheese, shredded (84g)

1 tablespoon Grated Parmesan Cheese (5g)

1/4 cup Whole Wheat Breadcrumbs (30g)

1 large Egg (50g)

2 tablespoons Fresh Basil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F. Slice the eggplant into 1/2-inch thick rounds and lightly salt them to help draw out moisture. Let them sit for 10 minutes, then pat dry with a paper towel.

  • 2

    In a shallow bowl, beat the egg. In another shallow dish, combine the whole wheat breadcrumbs with fresh basil, if desired.

  • 3

    Dip each eggplant slice first into the beaten egg, then coat with the breadcrumb mixture.

  • 4

    Place the breaded eggplant slices on a lightly greased baking sheet. Bake in the preheated oven for 20 minutes, flipping halfway through until both sides are lightly crisp.

  • 5

    Remove the eggplant from the oven and spoon marinara sauce over each slice. Sprinkle with reduced-fat mozzarella and a light dusting of parmesan cheese.

  • 6

    Return the tray to the oven and bake for an additional 8-10 minutes until the cheese is melted and bubbly.

  • 7

    Garnish with a few extra basil leaves and serve warm.

Healthy Baked Eggplant Parmesan

This is an example of a meal that Solin would create to include in your personalized meal plan.

Healthy Baked Eggplant Parmesan

YOUR SOLIN GENERATED RECIPE

Healthy Baked Eggplant Parmesan

Enjoy a lighter twist on a classic favorite with tender baked eggplant slices layered with flavorful marinara sauce, melted reduced-fat mozzarella, a sprinkle of Parmesan, and a crispy whole wheat breadcrumb topping. This version is both satisfying and nutritious, making it a perfect meal any time of day.

NUTRITION

402kcal
Protein
32.1g
Fat
13.6g
Carbs
46.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

1/2 cup Marinara Sauce (125g)

3/4 cup Reduced-Fat Mozzarella Cheese, shredded (84g)

1 tablespoon Grated Parmesan Cheese (5g)

1/4 cup Whole Wheat Breadcrumbs (30g)

1 large Egg (50g)

2 tablespoons Fresh Basil

PREPARATION

  • 1

    Preheat your oven to 375°F. Slice the eggplant into 1/2-inch thick rounds and lightly salt them to help draw out moisture. Let them sit for 10 minutes, then pat dry with a paper towel.

  • 2

    In a shallow bowl, beat the egg. In another shallow dish, combine the whole wheat breadcrumbs with fresh basil, if desired.

  • 3

    Dip each eggplant slice first into the beaten egg, then coat with the breadcrumb mixture.

  • 4

    Place the breaded eggplant slices on a lightly greased baking sheet. Bake in the preheated oven for 20 minutes, flipping halfway through until both sides are lightly crisp.

  • 5

    Remove the eggplant from the oven and spoon marinara sauce over each slice. Sprinkle with reduced-fat mozzarella and a light dusting of parmesan cheese.

  • 6

    Return the tray to the oven and bake for an additional 8-10 minutes until the cheese is melted and bubbly.

  • 7

    Garnish with a few extra basil leaves and serve warm.